Mini Coconut Muffin

Coconut is very fragrance when bake and I like the crunchy feeling it gives from this muffin plus this one is very easy to make. I got this recipe from my aunt who loves to bake and she gives me this recipe, I love it from the first time that I taste it, she told me that this is her favorite too. I like baking them in a mini muffin tin, because I will get more coconut crunchy top. The muffin is not too sweet and filled with a lovely coconut fragrance (we use both desiccated coconut and coconut milk) it’s good to have as the morning treats or with a good tea in the afternoon.

Mini Coconut Muffin

Makes 24 mini muffins

1 cup	Desiccated coconut
1 tbsp	Brown sugar
6 tbsp	Melted butter
1 cup	all-purpose flour
1/3 cup	sugar
1 tsp	baking powder
¼ tsp	baking soda
¼ tsp	Salt
1	Egg
1/3 cup	Coconut milk
4 tbsp	Milk
½ tsp	Lemon zest

Preheat oven to 180°C. Line 24 mini muffin cups with paper cups. Set aside.

Mix coconut with brown sugar and 3 tbsp melted butter, take out 3 tbsp of the mixture for using as topping.

Sift flour, sugar, baking powder, baking soda, and salt into large bowl and mix with coconut mixture. Set aside. In small bowl beat egg and stir in remaining ingredients. Add to flour mixture and stir just until dry ingredients are moistened. Some small lumps will remain in batter. Do not overmix.

Fill prepared muffin cups two-thirds full, and sprinkle the coconut mixture on top.

Bake for 20 to 25 minutes or until toothpick inserted in center of muffin comes out clean.